Thursday 19 September 2013

Chicken Momos






Chicken Momos, I can never have “enough” of these. I always thought momos was a Chinese dish since I had first tasted it in a Chinese restaurant. But surprise surprise …. Momos are a delicacy in Nepal, Tibet, Bhutan, Assam….  I fell in love with it instantly and wanted to try it out.

But each time I tried it, something went wrong. Either the dough was too sticky and couldn’t be rolled out as thin as necessary or the filling wasn’t good enough.  Like the old saying goes “Try and Try till you succeed”…. I kept trying and nailed it after quite a few iterations.

This time I made the dough firm.  The firm dough made it easy to roll out ultra-thin wrappers. If you are making momos for the first time, please ensure that the dough is firm. I learnt it the hard way.

Another important point to keep it mind is to not make the wrapper too thin else the filling comes out upon steaming. When this happens …. Trust me … it is not a pleasant sight. 

I also made Schezwan sauce to go with this.  I will provide the recipe for the sauce in my next post.

Ingredients
For the Wrapper:
Maida
Salt
Water
For the filling:          
Minced Chicken – 250 gms
Onion –  1 small
Garlic – 5 to 6
Green Chillies – 2
Salt as per taste

Method:
1.       Knead the maida with water. This process is  similar to making the chapati dough
2.       For the filling, mix and grind onions, green chilies and garlic with some salt.
3.       Add minced chicken to the above mix
4.       Now make small round balls of the dough and roll it out.
5.       Place the filling in between and fold it.
6.       Steam these in a steamer for 10 to 15 minutes
7.        Serve hot with Schezwan sauce

2 comments:

  1. Could you do a post on veg version of the same

    ReplyDelete
  2. Hi Ramya,

    I definitely post a veg version at the earliest.

    ReplyDelete